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Mexican

Chicken and Black Bean Tostadas with Pickled Onion Slaw
Ingredients
This recipe was originally published in the January/February 2016 issue of fresh magazine as part of our Dinner from the Fast Lane series, along with recipes for Sweet Potato-Black Bean Burgers with Chips and Salsa and Stuffed Chicken Breasts with Winter Panzanella. You can substitute red or white wine vinegar for the apple cider vinegar.
1/4 cup apple cider vinegar (Pickled Onion Slaw)
1 Tbsp. vegetable oil (Pickled Onion Slaw)
1 tsp. sugar (Pickled Onion Slaw)
1/2 red onion, sliced thin (Pickled Onion Slaw)
1/2 cup baby kale, chopped (Pickled Onion Slaw)
1/4 cup crumbled Taste of Inspirations Reduced-Fat Feta Cheese (Pickled Onion Slaw)
1/2 avocado, peeled and diced into 1/2" pieces (Pickled Onion Slaw)
2 cups cooked, shredded chicken (Chicken and Black Bean Tostada)
1/2 cup Hannaford Salsa (Chicken and Black Bean Tostada)
1/2 tsp. Taste of Inspirations Original Burger Blend Seasoning (Chicken and Black Bean Tostada)
3/4 cup canned black beans, drained and rinsed (Chicken and Black Bean Tostada)
1/2 cup Taste of Inspirations Spinach & Artichoke Cheese Dip, thawed (Chicken and Black Bean Tostada)
4 tostada shells (Chicken and Black Bean Tostada)
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Chicken and Black Bean Tostadas with Pickled Onion Slaw

Chicken and Black Bean Tostadas with Pickled Onion Slaw

Chicken and Black Bean Tostadas with Pickled Onion Slaw
  • Servings:Serves 4
  • Prep Time:30 minutes
  • Cook Time:2 minutes
directions
1. For the slaw: Whisk vinegar, oil, and sugar in a medium bowl. Stir in onions and set aside.
2. For the tostadas: Combine chicken, salsa, and seasoning blend in a bowl and microwave until hot, about 1 minute; cover and set aside.
3. In another bowl, mash together black beans and artichoke dip until beans are mostly broken down and microwave until hot, about 1 minute.
4. To serve: Toss kale, feta, and avocado with onions. Spread bean mixture evenly over each tostada shells and top with chicken and slaw.
Source: Hannaford fresh Magazine, January - February 2016
 
 
 
 
 
 
 
 
 
 
 
 
 
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